Jugged Rabbit

Ingredients

• two rabbits
• an onion
• two bay leaves
• three cloves
• half a dozen allspice
• one table-spoonful of salt
• half a teaspoonful of pepper
• one table-spoonful of lemon juice
• four table-spoonfuls of sherry
• half a cupful of butter
• four table-spoonfuls of flour
• three cupfuls of water
• one table-spoonful of mushroom ketchup

Method

1. 1

   Skin and wash the rabbits, cut into pieces, and roll in flour.

2. 2

   Brown in hot butter on both sides.

3. 3

   Put meat in a stew-pan, add remaining flour to frying-pan, stir until smooth, then add water and cook for 10 minutes.

4. 4

   Pour over meat, add spices, onion, cover, and simmer for 1.5 hours.

5. 5

   Add wine, lemon juice, and ketchup.

6. 6

   Serve with boiled rice.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 160. The excerpt below is the record exactly as published.

Jugged Rabbit. American wild rabbits are almost equal in flavor to the English hare, and may be prepared in the same manner. For six persons take two rabbits, an onion, two bay leaves, three cloves, half a dozen allspice, one table-spoonful of salt, half a teaspoonful of pepper, one table-spoonful of lemon juice, four table-spoonfuls of sherry, half a cupful of butter, four table-spoonfuls of flour, three cupfuls of water, one table-spoonful of mush- room ketchu

Cook this with the app: pantry check, scaling, and the assistant.